Pancakes. Not really my breakfast of choice. I’m more of an eggs over-easy with bacon kind of girl, but these pancakes, I can do. They remind me of the cottage cheese pancakes my mom and aunt would make for us kids when we were little, only… better. The cottage cheese pancakes of my childhood were very thin, creamy and almost crepe like. Wonderful, but I like a little more fluffiness to my pancakes. The use of sour cream and folding in of the egg whites at the end are key. Do you love tough, heavy, gut bombs that sit in your stomach like a ton of bricks? No? Me either. Who wants to waste carb calories on that!!! These pancakes are so very tender and fluffy, I often eat more than my fair share. They do require a little more time and few more bowls versus a box mix, but it’s Saturday, make it special.
I know leisurely Saturday mornings are somewhat of a luxury these days. We’re always trying to fit in as much as possible within that 48 hour time frame, the weekend. Whether it be demands of work, errands, chauffeuring kids here and there, etc., we either can’t or we forget to slow down. Cooking a special breakfast can be like therapy, taking our minds off the craziness of the past week. You’re focused on measuring and mixing, you’re permeating the kitchen with delightful aromas and you’re filling bellies with homemade goodness. On the rare occasion you find yourself with a free Saturday, try some cooking therapy. Stay in your jammies, sip your coffee and gather with friends and family for pancakes that are Unbelievably Good!
Yields: about 18, 4 inch pancakes Prep time: 15 min.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs, separated
- 1 1/2 cups milk
- 1 cup sour cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla
- butter or coconut oil for cooking
In a large bowl, mix flour, baking powder, baking soda, salt and sugar with a wire whisk. Separate eggs, placing the whites in a medium bowl and the yolks in a large bowl. Whisk the egg whites until stiff peaks form. Now, to your bowl with the egg yokes, add the milk and sour cream, mixing thoroughly. Drizzle in the melted butter while stirring. Finish with vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and gently fold, being careful not to overmix. The batter should be combined, but still contain lumps. Add whipped egg whites and gently fold in. Again, taking care to leave some lumps, it should not be completely smooth.
Heat a seasoned cast iron griddle or skillet of your choice over medium heat. Grease pan with a small amount of butter or coconut oil. Using a 1/4 cup ladle, drop batter onto hot, greased pan. Flip when golden and continue to cook until done. Serve with extra butter and warmed maple syrup.